Devils on Horseback

A traditional accompaniment to Christmas dinner. The prunes pair perfectly with roast duck. (Serves 4-6)

Serves: 4-6
Prep
40 mins
Cook
15 mins

Ingredients

  • 20 pitted prunes
  • 10 rashers streaky bacon
  • 3 tbsp cranberry sauce
  • Balsamic glaze/syrup (optional)
  • 125 ml brandy mixed with 125ml water

Method

  1. Make a small slit in each prune and place into a bowl
  2. Pour over the water/brandy mix and soak for at least half an hour
  3. Remove the prunes from the bowl and set aside
  4. Fill each prune with a little cranberry sauce
  5. Cut each bacon rasher in half across its width and wrap around each prune. Secure each one with a cocktail stick.
  6. Place the prunes on a roasting tray lined with baking parchment and place into a pre-heated oven at 200°C, Fan 180°C, Gas Mark 6. Turn them over halfway through cooking.
  7. Cook until bacon is crispy – approximately 12-15 minutes.
  8. Place onto a serving tray and drizzle with balsamic syrup if required.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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